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1 Smoked Salmon and Avocado Cob Loaf

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Smoked Salmon and Avocado Cob Loaf

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Ingredients

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Cob Loaf

  • 350 grams lukewarm water
  • 2 teaspoons Yeast
  • 1 tablespoon caster sugar
  • 500 grams bakers flour
  • 20 grams extra virgin olive oil
  • 1 teaspoon salt

Salmon Filling

  • 1 red onion, peeled and halved
  • 1 clove garlic
  • 500 grams cream cheese
  • 300 grams sour cream
  • 200 grams Tasty cheese, Grated
  • 1 ripe avocado
  • 40 grams capers
  • 250 grams smoked salmon, torn into chunks
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Recipe's preparation

    Bread

  1. Place ingreadients in TM bowl in the order they are listed.

    Combine for 8 seconds on speed 6.

    Knead the dough for 2 minutes Counter-clockwise operationDough mode.

    Turn out into a well oiled bowl or on to Thermomat and place in a warm spot to prove for 1 hour.

    Turn out on to a floured surface and press the dough out to form a rectangular shape.

    Gently roll the dough up to form an log and place it seam side down on the floured surface.

    Gently push the ends of the log together to form a dome shape and place it on a baking tray.

    Cover with a teatowel and place in a warm spot to prove for about half an hour more.

    Use scissors to make 3 or 4 cuts in the top of the dough and place in a pre-heated 200°C oven for 20 minutes.

    Reduce the oven temperature to 180°C and cook for a further 20 minutes. 

    Remove from the oven and allow to cool.

    2. Salmon Filling

  2. Chop the onion and garlic for 3 seonds, speed 6.

    Scrape down the bowl and add the cream cheese, tasty cheese, avocado and sour cream. Mix together, speed 5 for 15 seconds.

    Add the capers and samlon and fold through with the saptula.

    3. Cob Loaf

  3. Cut the top of the loaf and scoop out the bread from inside, taking care to not split the crust and set aside the bread that was removed.

    Spoong the filling mixture in to the loaf and replace the top of the bread. Wrap in alfoil and bake at about 180°C for 25 minutes.

    Break the bread into chunks and place on a lined baking tray and place in the oven with the loaf. Cook for a further 20 minutes. Serve warm. 

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Accessories you need

  • Spatula TM5/TM6
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Tip

This loar freezes well. Freeze the filled loaf before the cooking stage. Defrost it and cook as usual.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Argh! Thanks for picking that

    Submitted by Paula Moses on 27. December 2015 - 10:37.

    Argh! Thanks for picking that up. It was a tub which is 300g. I'll fix it

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  • This is absolutely amazing.

    Submitted by stellwyck on 26. December 2015 - 08:34.

    This is absolutely amazing. Used 250 gm of sour cream. Wasn't sure how much as not stated in ingredients but very happy with the result.  Love

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